How To Make Spago’s Gazpacho Recipe
A refreshing cold soup made with fresh vegetables and topped with a drizzle of olive oil.
Serves:
Ingredients
- 1 large cucumber, peeled and seeded
- 3 large ripe tomatoes, peeled and seeded
- 1 red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups tomato juice
Instructions
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In a food processor or blender, puree the cucumber, tomatoes, red bell pepper, red onion, and garlic until smooth.
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Transfer the puree to a large bowl and stir in the olive oil, red wine vinegar, salt, and black pepper.
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Gradually stir in the tomato juice until the soup is the desired consistency.
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Cover and chill in the refrigerator for at least 1 hour.
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Serve the gazpacho cold, topped with a drizzle of extra virgin olive oil.
Nutrition
- Calories : 173kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 595mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 2g
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